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Green Chili Pot Roast


  • 3 1/2 - 4 pound beef pot roast
  • 2 small containers frozen chopped green chilies, thawed or 6 freshly roasted chilies, seeds removed and diced
  • 1 can Mexican-style tomatoes
  • 2 Tbsp. garlic powder
  • salt as desired


Place roast in slow cooker, top with green chilies, can of Mexican-style tomatoes, and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired. Great on tacos, taco salads, rolled in tortillas, or just in a bowl topped with some shredded Monterrey Jack cheese.

Number of Servings: 8-12

By Kathleen W. from Dothan, AL


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